Creamy Low Fat Potato Salad
|Small red potatoes||2 Pound|
|Garlic||2 Clove (10 gm), peeled|
|Bay leaf||1 Small|
|Buttermilk||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Tarragon vinegar||2 Tablespoon|
|Dijon mustard with seeds||1 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Green onions||4 Small, chopped|
|Celery stalk with leaves||1 Large, chopped|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
In 4 quart saucepan, heat potatoes, garlic, bay leaf, and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 10 to 12 minutes, until potatoes are fork tender.
Meanwhile, in large bowl, with fork, blend buttermilk, olive oil, vinegar, mustard, salt, and pepper.
Stir in green onions, celery, and parsley.
Drain potatoes; discard garlic and bay leaf.
Add warm potatoes to buttermilk mixture and gently stir with rubber spatula until well coated.
Cover and refrigerate if not serving right away.